Coconut Rice Side
The Quirky Foodster Team
Ingredients
- Rice — 370 g (13 oz)
- Coconut milk — 360 ml (12 fl oz)
- Water — 240 ml (8 fl oz)
- Of Salt — pinch
Method
- Combine the rice, coconut milk, water and salt in a saucepan.
- Bring to a boil, then cover and reduce to low heat.
- Cook for 15–18 minutes until the rice is tender and the liquid absorbed.
- Let rest, covered, for 5 minutes, then fluff with a fork before serving.
Introduction: Simple rice simmered in coconut milk until fragrant and tender, the everyday starch accompaniment to Nauruan meals.
Cultural Background: Coconut rice is a common side dish across Nauru, its richness pairing well with grilled or baked fish and simple vegetable sides.
Tips: Keep the heat low once covered, to prevent the coconut milk from catching on the bottom of the pan. Avoid lifting the lid too often while the rice cooks, as this lets steam escape.
Variations: Add a pandan leaf while cooking for extra fragrance. Stir in a little toasted coconut before serving for texture.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat with a splash of water in a covered pan or microwave, stirring partway through.
FAQs:
Q: Can I use canned coconut milk?
A: Yes, canned coconut milk works well and is the most common choice.
Q: Is this rice sweet?
A: No, it has a savoury coconut richness rather than sweetness.
- Rice — 370 g (13 oz)
- Coconut milk — 360 ml (12 fl oz)
- Water — 240 ml (8 fl oz)
- Of Salt — pinch
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